Ingredients

For the scallops
  • 3 Scallops, roe attached
  • 200g garlic and herb butter
  • Few sprigs of dill, chopped
  • 20g hazelnuts, chopped
  • 1 lemon, juice and zest
  • Salt and pepper
Peppercorn Crab
  • 2 dressed crab
  • 200g peppercorn butter
Spicy Prawns
  • 12 prawns, shelled, heads on
  • 150g Cajun butter

Method

For the scallops

Heat a BBQ until hot and the coals have turned white. Pop the scallops into shells, season and top with garlic and herb butter. Pop on the grill of the BBQ and cook for 2 to 3 minutes. Finish with the dill, hazelnuts and lemon. Season to taste.

For the Peppercorn Crab

For the crab, mix the white and brown meat, pop the peppercorn butter into the bottom of the crab shells and top with the mixed crab. Season then pop on the BBQ until hot and bubbling.

For the Spicy Prawns

Pop the prawns into ovenproof dishes, top with the Cajun butter and place into a hot oven. Cook until hot and bubbling and the prawns are pink.

Ingredients

For the scallops
  • 3 Scallops, roe attached
  • 200g garlic and herb butter
  • Few sprigs of dill, chopped
  • 20g hazelnuts, chopped
  • 1 lemon, juice and zest
  • Salt and pepper
Peppercorn Crab
  • 2 dressed crab
  • 200g peppercorn butter
Spicy Prawns
  • 12 prawns, shelled, heads on
  • 150g Cajun butter

Method

For the scallops

Heat a BBQ until hot and the coals have turned white. Pop the scallops into shells, season and top with garlic and herb butter. Pop on the grill of the BBQ and cook for 2 to 3 minutes. Finish with the dill, hazelnuts and lemon. Season to taste.

For the Peppercorn Crab

For the crab, mix the white and brown meat, pop the peppercorn butter into the bottom of the crab shells and top with the mixed crab. Season then pop on the BBQ until hot and bubbling.

For the Spicy Prawns

Pop the prawns into ovenproof dishes, top with the Cajun butter and place into a hot oven. Cook until hot and bubbling and the prawns are pink.